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Lingnan Chop Suey

Food Network Canada
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Ingredients

Lingnan Chop Suey

10
oz Bean sprouts
½
Celery stalk
1
oz Shredded carrot
1
oz Suey choy, shredded
1
oz Fresh mushrooms, sliced
1
oz Frozen green peas
2
oz Small shrimp
3
oz Chicken, sliced thin
¼
Onion, shredded
2
tsp Chicken broth mix
1
tsp Chinese cooking wine
1
dash White pepper
1
tsp Light soy sauce
2
drop Sesame oil
1
Tbsp Oyster sauce
¼
cup Canned chicken broth
¼
cup Cornstarch
1
Tbsp water
Several slices of barbecue pork (optional)
2
slices of tomato and 1 lettuce leaf for garnish

Seasoning

¼
tsp Salt
1
dash White pepper
2
drops Sesame oil
¼
tsp Cornstarch
1
tsp Water
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Directions

Step 1

Mix together the seasoning ingredients. Add the sliced chicken and stir to coat. Set aside.

Step 2

Boil 4 cups of water in a large saucepan. Meanwhile, chop the celery, carrots, suey choy and mushrooms.

Step 3

Add the bean sprouts, celery, carrots, suey choy, mushrooms and peas to the boiling water. Blanch for a few seconds, and then strain. Set aside.

Step 4

In a deep skillet or wok, heat 1 tbsp. oil, and sauté onions until soft. Add chicken and shrimp, and sauté until cooked. Add vegetables and stir well.

Step 5

Add the chicken broth mix, Chinese cooking wine, dash of white pepper, soy sauce, sesame oil and oyster sauce. Pour in chicken broth and bring to boil. Thicken with a cornstarch mixture (1 tsp./5 ml cornstarch and 1 tbsp./15 ml water).

Step 6

Put on plate, and top with three or four slices of barbecue pork (optional). Garnish on the side with lettuce and tomato. Serve immediately.

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